Stelios Samaras

A highly motivated individual who is able to monitor the daily operation of the Kitchen, Bar &

• Restaurant, Lounge and Conferencing &

• Banqueting functions. Controlling stock levels within the Food &

• Beverage Department and to take responsibility for maintaining stock levels &

• Maintaining GP levels. Taking ownership of the entire department & look to improve its overall function. In relation to the overall running of the hotel doing duty manager shifts, this includes assuming full responsibility in the absence of General Manager. Continuously seek to endeavour to improve the Food and Beverage Department’s efficient operation Controlling costs of all food and beverage outlets by assisting management, as requested, in purchasing, maintaining effective profit and loss (P&L) controls and monitoring labor costs following demand patterns, forecast and budget. Managing staff Payroll and Holidays. Maximizing food and beverage sales by identifying and targeting sales opportunities through promotions, special events and by training staff on “up-selling/promoting”.

Maintain

Health& Safety, Food Safety and Fire Safety of the department (and other departments when needed). Completing employee performance appraisals. Knowledge of grievance and disciplinary procedures. Managing a team of 50 plus F&B Attendants, maintaining accurate daily and weekly clock in/out details for service staff and processes daily sales reports and other reports as requested.

Hands on as a Server, Host, Wait Assistant, Bartender, etc. to relieve/back-up staff during peak periods or when short staffed (sickness etc.).

Assistant General Manager at The Boat Catherine De Barnes (2022-09 – Present)

Deputy General Manager at The Crabmill (2021-09 – 2022-09)

Assistant Manager at The Physician (2018-01 – 2021-08)

• Opening and closing the pub, cashing up, record and rectify any discrepancies if applicable.
• Interviewing, inducting and training any new staff.
• Dealing with grievances, or disciplinary procedures.
• Being in charge of busy shifts and acting as a responsible duty manager, by directing, delegating the staff, constantly communicating with the kitchen and making sure everything runs smoothly and without problems or delays, also dealing with any customer queries, or complaints.
• Saving on labour cost when needed by cancelling, or reducing staff on shift.
• Covering other managers absences, such as sickness, and always being on call when needed.
• Ordering stock when needed and looking after the ale cellar making sure the stock rotates accordingly voiding wastage.
• Setting up the right price to achieve the best possible GP.
• Carrying out any fire evacuation drills when needed.
• Repairing any faulty equipment when possible to save extra costs (tumble dryer, dishwasher, grease trap).
• Helping our neighbour pub (The Crabmill) when needed and managers are absent.

Food and Beverage Manager at Campanile (2017-02 – 2017-12)

• Established mandatory guest service training program for all front of house employees. Boosted guest satisfaction scores from 72% to 84% within 9 months.
• Worked in Sales, setting prices for meeting rooms, managing the overall Conference department organising and planning of events such as weddings, birthday’s etc.
• Improved efficiency, sequence of service, order expediting and table-turn times in all dining outlets to achieve a 10% gain in daily covers served with zero additional labour or overhead costs.
• Increased employee satisfaction while cutting staff turnover by developing staff potential through training and incentives.
• Turned around unprofitable room service operations by implementing room service in the Hotel.
• Reduced food costs 10% after identifying and eliminating inventory issues such as excess ordering, poor storage and inefficient waste management.
• Passed the Health and Safety, Fire Safety and Food Safety Audit with a score of 100% (this includes Fire Safety for the whole Hotel’s premises).
• Achieved a 5 in Food Hygiene Rating from previously 3.

Food and Beverage Manager at Ramada Solihull Hotel "the George" (2016-04 – 2017-01)

Food and Beverage Manager at Novotel (2015-12 – 2016-04)

• To manage and control efficiently, the day to day operations within all food service areas, including the Restaurant, Bars, Room Service and Conference & Banqueting.
• To oversee the provision of a first class service to guests by ensuring presentation of all F&B services, activities and facilities within the hotel are always kept at the highest standard.
• Support the teams with internal and external initiatives.
• Set staff rotas to ensure wage percentage targets as a percentage of food and beverage revenue are met.
• To liaise with the Exec Chef / Head Chef to ensure the best and most efficient working relationship with the F&B team, and all its facilities.
• To ensure departmental staffing levels are correct for all F&B activities, including daily restaurant needs, weddings, events & banquets. Ensure pre-set staff rotas are adhered to or flexed to meet business demands and authorised.
• To provide professional stock control and ordering procedures on a timely basis to ensure a correct level of resources are available for all F&B activities, including daily standard, special functions and events. Forward planning essential.
• To provide training, both professional and in house, to ensure that all members of the F&B team carry out their duties so that the first class guest service levels expected in this department are constantly maintained. Train and coach on the job in a systematic and professional way to meet the needs of the business.
• Ensure that all staff are knowledgeable of food menus, local produce and ingredients of all dishes to ensure knowledge of food allergies.
• To ensure that the correct Company Procedures which apply to the department specifically, and the hotel generally, are managed in terms of Health and Safety and Human Resources, that correct records are kept up to date, and that the departmental staff are managed so that employee relations issues are dealt both professionally and legally in accordance with legislative and Company policy and procedure.
• Complete 6 / 12-month reviews and appraisals for departmental staff and agree objectives / goals and set personal development plans. Also to ensure completion of 4 / 8 / 12 week job reviews with new employees, and to evaluate and action outcomes.
• Maintain regular and effective communication with the team by holding regular team meetings, one-to-one meetings and pre-shift meetings. Attend hotel/management meetings when required.
• To anticipate customers’ needs whenever possible to enhance the quality of service and in turn enhance the customer experience. Has a can-do attitude and goes the extra mile for each and every guest. Meets & greets to create a memorable experience at all times and has the customer at the heart of all they do.
• Ensure full compliance of all team members in Food Hygiene, Food Safety, Licensing and Health & Safety.
• Recruit and select effectively in line with financial budgets and company procedures
• Coach & develop the team to create a caring team who strive to take every opportunity to create a great memorable guest experience.
• To perform any other tasks requested by the Area Manager or the General Manager.

Assistant Food and Beverage Manager at Novotel (2015-05 – 2015-12)

Restaurant Manager at Novotel (2014-05 – 2015-04)

• Being highly visible and the face of this business.
• Ensuring the correct use of cleaning materials and equipment.
• Supervising the shifts of kitchen, waiting and cleaning staff.
• Meeting and greeting customers and organising table reservations.
• Advising customers on menu and wine choice.
• Recruiting, training, managing and developing a team.

Team Leader at Novotel (2013-10 – 2014-04)

• Supervised other staff during shifts.
• Prepared all documentation including daily checklists.
• Ensured cleaning tasks were completed to maintain a clean and sanitary environment.
• Handled customer complaints.
• Monitored order-taking and food turnaround times.
• Ensured wait staff did suggestive selling of desserts and appetizers.
• Supervised end-of-shift cash drawer counts.

Bar/Lounge, Restaurant waiter at Novotel (2012-10 – 2013-09)

Owner/Manager/Kitchen Head Chef at Restaurant Delphi (2004-07 – 2012-07)

Circuit boards Production Engineering at Pcb (printed circuit boards) GmbH (2001-04 – 2004-06)

Waiter / Barkeeper at Restaurant Odysseus (1999-11 – 2001-03)

Head Waiter at Charis Fish Restaurant (1997-10 – 1999-10)

Tank Commander / Driver, Officers Mess / Head Waiter at Military (1996-02 – 1997-09)

A Levels – Geniko Lykeio Giannoulis (1989-09 – 1995-07)